Biotechnology Research Center, Shandong Academy of Agricultural Sciences, Ji'nan 250100, China.
Shandong Provincial Key Laboratory of Genetic Improvement, Ecology and Physiology of Crops, Ji'nan 250100, China.
Molecules. 2018 Nov 8;23(11):2916. doi: 10.3390/molecules23112916.
Proanthocyanidins, including polymers with both low and high degrees of polymerization, are the focus of intensive research worldwide due to their high antioxidant activity, medicinal applications, and pharmacological properties. However, the nutritional value of these compounds is limited because they readily form complexes with proteins, polysaccharides, and metal ions when consumed. In this study, we examined the effects of proanthocyanidins with different degrees of polymerization on white mice. Twenty-four male white mice were randomly divided into three groups of eight mice each and fed proanthocyanidins with a low degree of polymerization or a high degree of polymerization or a distilled water control via oral gavage over a 56-day period. We examined the effects of these proanthocyanidins on digestive enzyme activity and nutrient absorption. Compared to the control group, the group fed high-polymer proanthocyanidins exhibited a significant reduction in net body mass, total food intake, food utility rate, amylase activity, protease activity, and major nutrient digestibility ( < 0.05), while the group fed low-polymerization proanthocyanidins only exhibited significant reductions in total food intake, α-amylase activity, and apparent digestibility of calcium and zinc ( < 0.05). Therefore, proanthocyanidins with a high degree of polymerization had a greater effect on digestive enzyme activity and nutrient absorption than did those with a low degree of polymerization. This study lays the foundation for elucidating the relationship between procyanidin polymerization and nutrient uptake, with the aim of reducing or eliminating the antinutritional effects of polyphenols.
原花青素，包括聚合度低和聚合度高的聚合物，由于其具有高抗氧化活性、药用应用和药理特性，成为全球研究的焦点。然而，由于这些化合物在被消耗时容易与蛋白质、多糖和金属离子形成复合物，因此它们的营养价值有限。在这项研究中，我们研究了不同聚合度的原花青素对小白鼠的影响。将 24 只雄性小白鼠随机分为三组，每组 8 只，通过灌胃在 56 天内分别喂食低聚合度原花青素、高聚合度原花青素或蒸馏水对照物。我们研究了这些原花青素对消化酶活性和营养吸收的影响。与对照组相比，高聚合度原花青素组的净体重、总食物摄入量、食物利用率、淀粉酶活性、蛋白酶活性和主要营养素消化率显著降低（<0.05），而低聚合度原花青素组仅总食物摄入量、α-淀粉酶活性和钙、锌表观消化率显著降低（<0.05）。因此，高聚合度原花青素对消化酶活性和营养吸收的影响大于低聚合度原花青素。本研究为阐明原花青素聚合度与营养吸收之间的关系奠定了基础，目的是减少或消除多酚的抗营养作用。
